Recipe

Turkey Meatballs

Juicy, oven-baked turkey meatballs with a bright lemon-herb yogurt sauce and crispy edges. Healthy, wholesome, and weeknight-friendly.

By Matt Campbell

•

4.8

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Turkey meatballs have a reputation for being the responsible choice. Which is fine. But I want them to be the fun choice too. I started making them when I wanted “healthy” dinners that did not feel like a punishment, and my first batch was classic rookie stuff: dry, under-seasoned, and the texture of a stress ball.

So I started treating turkey like it needed a little help and a lot of confidence. Grated onion for moisture. A little Parmesan for savoriness. Lemon zest and herbs that actually show up. Bake them hot and fast so you get golden edges without babysitting a pan. Then go full bright-sauce energy with a lemon-herb yogurt sauce that makes everything taste fresher and more expensive.

Serve them in a bowl with rice and cucumbers, tuck them into pitas, or meal prep them for the week. And yes, do the tiny fry-test meatball before you commit. Always.

Why It Works

Moist every time: Grated onion and yogurt keep lean turkey from turning dry and bouncy.
Crisp edges without frying: A hot oven and a little oil give you that browned, craveable exterior.
Flavor that pops: Lemon zest, garlic, and herbs make these taste bright and fresh, not bland and “healthy.”
Flexible serving options: Bowl meal, pita wrap, pasta night, or protein for salads.

Expect about 24 meatballs that are family-friendly but still interesting enough for adults who want real seasoning.

Pairs Well With

Storage Tips

Fridge: Store cooked meatballs in an airtight container for 4 days. Keep sauce separate if you can so it stays thick and bright.

Freezer: Freeze cooked meatballs on a sheet pan until firm, then transfer to a freezer bag for up to 3 months. (This prevents one giant meatball iceberg.)

Reheat:

Microwave: 60 to 90 seconds, covered, with a splash of water or broth to keep them juicy.
Oven: 350°F for 10 to 15 minutes, loosely covered with foil.
Skillet: A little olive oil, medium heat, and a splash of water. Cover for a few minutes to warm through.

Sauce storage: Lemon-herb yogurt sauce keeps for 3 days in the fridge. If it loosens, stir it and add a pinch more salt.

Common Questions

How do I keep turkey meatballs from drying out?

Use moisture builders and do not overbake. In this recipe, grated onion, Greek yogurt, and breadcrumbs are your insurance policy. Pull them when the centers hit 165°F.

Can I cook these on the stovetop instead?

Yes. Sear in a lightly oiled skillet over medium heat until browned on 2 to 3 sides, then add a splash of water or broth, cover, and steam 5 to 7 minutes until cooked through.

What can I use instead of breadcrumbs?

Crushed oats (quick oats are best), almond flour, or crushed crackers work. Start with the same amount and adjust if the mix feels too wet.

Can I make them gluten-free?

Yes. Use gluten-free breadcrumbs or quick oats, and check labels on seasoning blends (and any packaged ingredients) if you are very sensitive.

Can I make the mixture ahead of time?

You can mix and shape the meatballs up to 24 hours ahead. Store covered in the fridge on a sheet pan. Bake when ready.

How much sauce does this make?

About 1 cup, depending on how much water you add to thin it.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large mixing bowl
Box grater or microplane (for onion and lemon zest)
Sheet pan
Parchment paper or lightly oiled foil
Small bowl (for sauce)
Measuring spoons and cups
Instant-read thermometer (recommended for perfectly cooked turkey)

Turkey Meatballs

(4.8 Reviews)

Prep Time 15 minutes

Cook Time 18 minutes

Total Time 33 minutes

Servings 4 to 6 (about 24 meatballs)

Ingredients

Turkey Meatballs

1 1/2 pounds ground turkey (93% lean recommended)
1/2 medium yellow onion, grated (about 1/2 cup with juices)
3 cloves garlic, minced
1/2 cup plain Greek yogurt (2% or whole)
1/2 cup Italian breadcrumbs
1/3 cup grated Parmesan
1 large egg
1 tablespoon fresh parsley, finely chopped (or 1 teaspoon dried)
1 teaspoon dried oregano
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1 teaspoon lemon zest (from the lemons below)
1 to 2 tablespoons olive oil (for the tops)

Lemon-Herb Yogurt Sauce

3/4 cup plain Greek yogurt
1 tablespoon olive oil
1 to 2 tablespoons lemon juice (plus extra to taste)
1 teaspoon lemon zest
1 small clove garlic, finely grated
2 tablespoons chopped dill or parsley (or a mix)
1/2 teaspoon kosher salt, plus more to taste
2 to 4 tablespoons water, to thin as needed

You will need

2 medium lemons (you will use about 2 teaspoons total zest plus 1 to 2 tablespoons juice, more to taste)

Optional for Serving

Cooked rice, quinoa, or orzo
Sliced cucumbers, tomatoes, or shredded lettuce
Warm pita or naan
Crumbled feta
Chili flakes or hot sauce

Instructions

Heat the oven. Preheat to 425°F. Line a sheet pan with parchment. (If you are using parchment, you can skip oiling the pan. The oil on top is what helps with browning.)
Zest first, then juice. Zest your lemons before juicing. You will use 1 teaspoon zest in the meatballs and 1 teaspoon zest in the sauce.
Mix the meatballs. In a large bowl, combine ground turkey, grated onion (with its juices), garlic, yogurt, breadcrumbs, Parmesan, egg, parsley, oregano, salt, pepper, smoked paprika, and 1 teaspoon lemon zest. Mix gently until just combined. Overmixing makes meatballs tight.
Do a quick taste test. If you can, cook a 1 tablespoon nugget of the mixture in a small skillet until cooked through, then taste and adjust seasoning. Microwave option: cook until fully cooked through, about 30 to 60 seconds depending on your microwave. This small step makes the final seasoning spot-on.
Shape. With damp hands, roll into 1 1/2-inch meatballs (about 2 tablespoons each), about 24 total. Place on the sheet pan with a little space between each one. Lightly brush or drizzle the tops with olive oil for better browning.
Bake. Bake for 15 to 18 minutes, until cooked through and lightly browned. Start checking at 15 minutes if your meatballs run small or your pan is crowded. If you want more color, broil for 1 to 2 minutes at the end, keeping a close eye on them. The safest check is 165°F in the center. Visual cue: they should look set, with no pink in the center when cut, and the juices should run clear.
Make the sauce. While the meatballs bake, whisk yogurt, olive oil, lemon juice, 1 teaspoon lemon zest, garlic, dill and or parsley, and salt. Add water a tablespoon at a time until it is drizzleable. Makes about 1 cup.
Serve. Serve meatballs hot with a generous spoon of lemon-herb yogurt sauce. Great in bowls, pitas, or over a quick salad.

Nutrition information is estimated.

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